Description
Italian breaded chicken cutlets served with a rich basil and Parmesan cream sauce. This dish is full of flavor, with crispy golden-brown chicken and a velvety smooth sauce that makes for an irresistible meal. Perfect for a comforting weeknight dinner!
Ingredients
Scale
For the Chicken Cutlets:
- 2 large boneless, skinless chicken breasts
- 1/2 cup milk
- 3/4 cup dried Italian breadcrumbs
- 3 tablespoons butter
For the Basil Cream Sauce:
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon black pepper
Instructions
Chicken Cutlets:
- Preheat the Oven: Set oven to 275°F (135°C). Grease a 9×13-inch baking dish with nonstick spray and set aside.
- Prepare the Chicken: Slice each chicken breast in half horizontally to create four even cutlets. Pound each piece to 1/2-inch thickness.
- Coat the Chicken: Place milk in a shallow bowl and breadcrumbs in another. Dip each chicken cutlet in milk, then coat with breadcrumbs.
- Cook the Chicken: Melt butter in a large skillet over medium heat. Cook the cutlets until golden brown on each side, being careful not to burn.
- Bake the Chicken: Transfer the partially cooked chicken to the prepared baking dish. Bake for about 10 minutes, or until the internal temperature reaches 165°F (74°C).
Basil Cream Sauce:
- Sauté Garlic: In the same skillet, add minced garlic and cook for 30 seconds over medium heat.
- Deglaze the Pan: Add chicken broth and bring to a boil, stirring to loosen browned bits from the pan.
- Make the Sauce: Stir in heavy cream and bring to a slight boil. Reduce heat to low.
- Add Flavor: Stir in Parmesan cheese, chopped basil, and black pepper. Continue to cook, stirring frequently, until the sauce thickens, about 5 minutes.
- Serve: Pour the basil cream sauce over the chicken cutlets and enjoy!
Notes
- Use fresh basil for the best flavor.
- If the sauce thickens too much, add a splash of extra chicken broth or cream.
- Serve with pasta, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg